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Classic Christmas Stollen
Recipe no. 132 · mikilab.de/132
High-strength flour W380 + sourdough starter
Sitor draft
Time & temperature (estimate)
Stated proof: ~8 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
Before a panettone the starter must be stable (regularly refreshed for weeks). If you don't have one, ask a bakery for a piece or reactivate dried sourdough (about a week).
On TikTokRecipe no. 132
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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The MikiLab label
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) SOURDOUGH (lievito madre): refresh it 3 times about 4 hours apart at 28 °C (1:1:0.5) until it doubles in 3-4 hours. Use it at its peak, on the same day as the 1st dough. 2) THE NIGHT BEFORE - FRUIT: put 200 g sultana raisins, 75 g candied citron and orange peel and 50 g chopped almonds in 60 g rum; cover and soak overnight. The next day drain well: the fruit must be dry. 3) 1st DOUGH: in a stand mixer mix 130 g lukewarm milk, 20 g sugar, 110 g sourdough and 150 g flour until smooth. Rise 4-5 hours at 26-28 °C, until doubled. 4) 2nd DOUGH: combine the 1st dough with 350 g flour, 40 g sugar, 8 g salt, 5 g spices (2 g cinnamon, 2 g cardamom, 1 g nutmeg), 5 g lemon zest and 5 g vanilla; knead until it forms strands (10-12 minutes). Then add 250 g soft butter in four additions, developing the dough each time. Final temperature 24-26 °C. 5) FRUIT: on low speed and with few folds, add the drained fruit and almonds. Without breaking the gluten network. 6) REST: 30 minutes covered. 7) SHAPING: divide into two pieces of about 700 g. Roll each piece into an oval of about 22×28 cm. With a rolling pin press a line lengthwise, just off centre, and fold the wider side over the narrower one. Place on a tray lined with baking paper. 8) PROOF: 3-4 hours at 28 °C, until it has grown by about 50% (the dough is rich in butter and does not double). 9) BAKING: 170 °C static for about 55 minutes, to 94 °C at the core (probe thermometer). If it darkens too much, cover with foil after 35 minutes. 10) FINISHING: right out of the oven, brush the whole surface with 100 g melted butter and sprinkle with 100 g caster sugar. Let it cool completely, then dust with 100 g icing sugar. 11) RIPENING: wrap in baking paper and foil and keep in a cool place for at least 1 week (better 2-3) before cutting: aroma and softness improve with resting.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
The German Christmas stollen in its classic version, without marzipan: butter, dried fruit soaked in rum, spices and a thick coat of butter and sugar. Let it ripen for at least a week. Contains gluten, milk and tree nuts (almonds); the fruit is soaked in rum. Keeps for 3-4 weeks wrapped in a cool place. MikiLab base under testing (draft by Sitor, AI): quantities and times to be confirmed after the first bake.
Useful terms *
Made with Michele's hands
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